Pecan Shortbread Cookies

Recipe by januarybride
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 12-14
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 350°. Spread the chopped pecans on a rimmed baking sheet and toast for about 6 minutes, until lightly browned and fragrant. Let cool.
  • In the bowl of a standing mixer fitted with the paddle, beat the butter with the confectioners’ sugar, vanilla bean and seeds, vanilla extract and salt at medium speed until fluffy, about 3 minutes.
  • Add the flour in 3 batches, beating at low speed until just incorporated.
  • Discard the vanilla bean.
  • Stir in the pecans.
  • Transfer the dough to a work surface and roll into a 1 1/2-inch-thick log. Wrap the log in plastic or parchment paper and refrigerate for about 1 hour, until chilled.
  • Line 2 large rimmed baking sheets with parchment paper.
  • Spread the turbinado sugar on a platter.
  • Brush the log with the egg yolk and roll in the sugar.
  • Slice the log into 1/2-inch-thick rounds. Transfer the rounds to the prepared baking sheets, spacing them 1 inch apart.
  • Bake the shortbread cookies for about 20 minutes, until the edges are golden; rotate the baking sheets from top to bottom and front to back halfway through baking.
  • Transfer the cookies to a wire rack and let stand until cooled completely, about 30 minutes, before serving.
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